In the Canary Islands, green, orange, and red mojo sauce can be found. Green mojo to pair with fish, orange mojo to pair with beef and red mojo to pair with potatoes.
Mojo [MOH-hoh] sauce, a sauce widespread in the Canary Islands, Cuba and other parts of the Caribbean, is used to complement a variety of foods such as beef, fish, pork and poultry. There are many variations of mojo sauce, however, the main ingredients typically include seasonings such as cilantro and cumin, and garlic, olive oil and onions. Additional ingredients such as lemon, lime and orange juice, and vinegar, are added for additional flavoring.
The first recipe, below, is for mojo sauce. The second recipe is Mojo Chicken, where the sauce is used as a marinade.
Mojo Sauce
Ingredients
- ½ cup chopped onion
- 5 tablespoons minced garlic
- 2 cups fresh orange juice
- ½ cup fresh lime juice
- ½ cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh cilantro
- 4 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
Preparation
- In a medium-sized bowl, mix together onion, garlic, orange juice and lime juice.
- In a large saucepan over medium-high heat, heat olive oil until just smoking.
- With potholder mitts on your hands, very carefully, and I repeat, very carefully, pour orange juice mixture into hot oil. Note: Liquid will splatter, thus the mitts. Reduce heat and simmer until onions are soft, about 5 minutes.
- Add cumin, oregano, cilantro, salt and pepper; stir to combine.
- Carefully pour hot mojo sauce into a blender. Note: Do not overfill the blender. Remove center plug in blender lid; replace lid; cover hole opening in lid loosely with a kitchen towel; then pulse sauce about 3 times, to combine.
- Pour sauce into a plastic container and allow to cool to room temperature.
- Cover and refrigerate.
- MAKES 2 ½ CUPS
Mojo Chicken
Ingredients
- 1 (3 ½-pounds) chicken, cut into 8 pieces
- 2 cups Mojo Sauce, divided
- 1 large onion, cut crosswise into ½-inch-thick slices
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for garnish
- Hot cooked rice
Preparation
- Place chicken in one layer in a baking dish. Pour 1 cup Mojo Sauce over chicken pieces; turn chicken to coat. Marinate chicken in refrigerator overnight, or for at least 4 hours. Place reserved 1 cup Mojo Sauce in refrigerator as well.
- When ready to cook chicken, preheat oven to 375 degrees F.
- Place onions slices in the bottom of a roasting pan; spread out to cover bottom of pan.
- Place marinated chicken pieces atop onion slices, skin side up. Discard any remaining marinade that chicken was in.
- Pour reserved 1 cup of fresh Mojo Sauce over chicken and onions.
- Place pan in oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Remove pan from oven then transfer chicken pieces to a serving platter.
- Stir pan juices and onions then spoon both over chicken.
- Sprinkle with cilantro and garnish with lime wedges.
- Serve with rice.
- SERVES 4 TO 6
The copyright of the article Mojo Sauce and Mojo Chicken in Dinner Recipes is owned by Brigette Zavala. Permission to republish Mojo Sauce and Mojo Chicken in print or online must be granted by the author in writing.
